1 1/2 cups chocolate cookie crumbs
3 tablespoons margarine or butter; melted
16 ounces cream cheese; softened
14 ounces can Eagle Brand creamy chocolate sweetened condensed milk
3 tablespoons cornstarch
1 teaspoon almond extract
21 ounces can cherry pie filling; chilled
Preheat oven to 300°F. Combine crumbs and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch, and almond extract; mix well. Pour into prepared pan.
Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.